How to Roll Thai Egg Rolls
Knowing how to properly roll Thai egg rolls (generally called spring rolls or summer rolls) is important so you don't rip the delicate rice paper wrapper and end up throwing everything in the garbage. Rice paper wrappers are often difficult to work with because they are thin and slippery, so it helps to have some tips. Does this Spark an idea?
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Instructions
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Get everything ready. Before you begin the rolling process, have your filling, a bowl of warm water and your rice paper wrappers ready. Having everything within your reach makes rolling the egg rolls go much more quickly.
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Wet one rice paper wrapper. Dip the rice paper wrapper in water and place it on your cutting board.
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Cut it with a sharp knife. A sharp knife is necessary to ensure that the cut goes all the way through the rice paper. Cut the circle in half, making two equal sized half circles.
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Put in the filling. Along the straight end of the half circle, put in a little more than a rounded spoonful of your filling.
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Fold in the sides. Grabbing the sides of the wrapper, near the straight edge, fold in the sides, pressing them down slightly into your filling.
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Roll the egg roll. Once the sides are folded in, gently fold over the straight edge and roll toward the circular edge.
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Tips & Warnings
Always keep a clean surface when rolling. If some of your filling falls onto the rolling surface, wipe it up before rolling your next egg roll so you don't get filling all over your next wrapper.
Avoid going too quickly. The rice paper is delicate; if you move too quickly, it will tear.
